Here's a recipe for those who have been unsuccessful making great tasting
nutritional yeast products. This is a recipe taken out of "The Almost (no)
Fat Cookbook", written by Bryanna Grogan. It is good over steamed
vegetables, as a dip, to make macarroni & cheese, in a "cheese" veggie
burger, you name it. I have fed this in dishes to so many people, and most
end up asking for the recipe, including my vegetarian-phobic grandmother!
Give it a try.
6 oz. reduced fat firm tofu, cubed (about half a package of Mori-nu, firm)
1/4-1/2 cup nutritional yeast (depending on thickness and cheesiness)
1 medium-sized potato, peeled and cubed
1/2 medium-sized carrot, cut into half-inch pieces
1/2 medium-sized onion, cubed.
1 teaspoon salt.
1 teaspoon garlic powder.
Cook potato, carrot, and onion in 1/2 C. water until all vegetables are
done and the carrot is easily piercable with a fork. Put into a blender (i
use a vitamix if one is around), and add tofu, nutritional yeast, garlic
powder and salt. Blend until smooth. It's as easy as that! If you make
this,post back to the lists your results. Enjoy!
PS there is a version of this sauce that is INCREDIBLE layered in lasagna
instead of cheese. However, it calls for a small amount of Tahini, and no
carrot, which brings the CCF up to 20-30% which is too high for this list.